Print

Buttery Pecan Pie Brownies Recipe

Print Recipe

★★★★★

4.4 from 51 reviews

These Buttery Pecan Pie Brownies combine rich chocolatey brownie base with a buttery pecan pie topping, creating a decadent dessert that’s perfect for any occasion. The brownies are fudgy and chocolate-packed, while the topping offers a sweet, nutty pecan pie flavor with a luscious caramel texture.

Ingredients

Scale

Brownie Base

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon salt

Pecan Topping

  • 1 ½ cups pecans (toasted and chopped)
  • 1 cup brown sugar
  • ½ cup corn syrup
  • ¼ cup heavy cream
  • 4 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
  2. Melt Butter and Mix Sugar: In a mixing bowl, melt 1 cup of unsalted butter. Whisk in 1 ½ cups granulated sugar until the mixture is smooth and combined.
  3. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in 2 teaspoons vanilla extract for flavor.
  4. Add Dry Ingredients: Sift together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder (optional), and ½ teaspoon salt. Gradually fold these into the wet mixture until just combined to avoid overmixing.
  5. Bake Brownie Base: Pour the batter into the prepared pan and bake for 20 to 22 minutes. Check that the center is just set but not overcooked. Remove from the oven and allow it to cool slightly.
  6. Toast Pecans: While the brownie layer cools, toast 1 ½ cups pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until they’re fragrant. Once toasted, roughly chop and set aside.
  7. Prepare Pecan Topping: In a saucepan over medium heat, combine 1 cup brown sugar, ½ cup corn syrup, ¼ cup heavy cream, and 4 tablespoons unsalted butter. Cook this mixture until it starts to bubble, stirring occasionally to melt everything evenly.
  8. Add Flavorings and Pecans: Remove the pan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon salt, and the chopped toasted pecans until well combined.
  9. Top Brownies and Bake Again: Pour the pecan mixture evenly over the partially baked brownie base. Return the pan to the oven and bake for an additional 20 to 25 minutes until the pecan topping is bubbly and set.
  10. Cool and Serve: Allow the brownies to cool completely in the pan. For cleaner cuts, refrigerate for 1 hour before slicing. Serve at room temperature for the best texture and flavor.

Notes

  • Espresso powder enhances the chocolate flavor but is optional.
  • Toasting pecans enhances their nuttiness and adds depth to the topping.
  • Refrigerating before slicing helps achieve cleaner brownie squares.
  • Use parchment paper for easy removal and less mess.
  • Store brownies in an airtight container for up to 3 days at room temperature or up to a week refrigerated.

Keywords: pecan pie brownies, buttery brownies, chocolate pecan pie brownies, dessert brownies, pecan topping brownies

Find it online: https://stirringwithstella.com/buttery-pecan-pie-brownies-recipe/